| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium-firm tofu |
| 1 |
|
Onion |
| 1 |
tb |
Fresh grated ginger |
| 1 |
|
Carrot; diced |
| 1 |
|
Stalk celery; diced |
| 1 |
cn |
Sliced water chestnuts; drained |
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Water |
| 1 |
ts |
Chili paste with garlic (available in Chinese food-stores) |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vinegar |
| 3 |
ds |
Chili powder; more or less |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Freeze the tofu and defrost. Squeeze all the water out. Crumble. If
you have a food processor you will save yourself some time.
2. In a bowl combine the penut butter, water, ginger, chili paste, sugar,
vinegar, soy sauce and chili powder. Add the tofu and stir 'til well
combined. Let it sit to soak up the sauce.
3. Stir-fry the onion, carrot, celery and water chestnuts in oil until
they are the desired "cookedness". Add the tofu and heat through. Serve on
rice noodles topped with the occasional penut!
:-)
ANDREA@HIVNET.UBC.CA
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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